If Whole Wheat Bagels sound like too much work, or if you need something to go with your Vegetarian meal in 10 minutes, then whole wheat biscuits are the answer. I love to whip up a batch of these to accompany any soup or other meal that needs completing. With just a few ingredients and a short baking time–they are must for the food storage cook. These also work well as a topping over pot pie in an 8 inch square baking dish.

Whole Wheat Drop Biscuits

2 cups Whole Wheat Flour ground from Hard White Wheat (or substitute 1 cup all-purpose flour for a fluffier biscuit)
1 TBSP Baking Powder
1 tsp Salt
1/4 Cup Canola Oil
3/4 Cup Milk*

1. Mix dry ingredients. Mix oil and milk in a liquid measuring cup, then add to dry ingredients. Stir until just blended.

2. Drop by heaping spoonfuls onto a greased baking sheet.

3. Bake at 450 degrees for 8 to 10 minutes or until biscuits are lightly browned on top or bottom.

Yield: About 1 dozen biscuits

*To substitute powdered milk, add 2 TBSP non-instant dry milk or 1/4 cup instant dry milk to your dry ingredients and use water in place of the milk.